Photo: Supplied by Penguin
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Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 2 sticks celery, finely sliced
- 1 bulb fennel, finely sliced
- ½ tsp chilli flakes
- 2 tsp mild Spanish paprika
- 1 litre salt-reduced fish or chicken stock
- 2 x 400g tins chopped tomatoes
- 2 bay leaves
- 1 tsp sugar
- 800g mixed seafood, such as white fish fillets, prawns, mussels, scallops and calamari
- 1 tbsp lemon juice
- 3 tbsp chopped flat-leaf parsley, plus extra leaves to garnish
- Lemon wedges, to serve
Method
Heat the olive oil in a large saucepan over medium heat and saute the onion, garlic, celery and fennel until soft but not coloured. Stir in the chilli and paprika and saute for a further minute.
Add the stock, tomato, bay leaves and sugar. Bring to the boil, then reduce the heat and simmer uncovered for 25 minutes. You can cool the fish stew base at this stage and freeze until required. Otherwise, carry on with the recipe.
Add the seafood to the pan and gently submerge it in the liquid. Cover and simmer for five minutes until the fish is just cooked. Gently stir in the lemon juice and parsley and season to taste. Garnish with extra parsley leaves and serve with lemon wedges.
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